Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Low-calorie Chewing Gum Formulation using fruit flavours

CLIENT

Ready To Eat

Chew gum

OUR ROLE

We redefined fast-casual loyalty

The Challenge

What Our client required?

Assignment: 

The client required natural chewing gum with no added sugar and fruit flavours

This case study focuses on the following:

This study aims to develop chewing gum as per the client’s requirement of low calorie with no added sugar and
The formulation of the gum with fruit flavours for good sensory properties.

What did we do?

Challenges:

The formulation of the gum with lower calories and no added sugar yet has excellent sensory properties and a chewy texture.
The most challenging part was the stickiness of the product since it contains a natural gum base. The stickiness is from the hydrophobic nature of the gum, and it creates bonds and sticks with oily surfaces.
Making the gum non-sticky is challenging due to the characteristics of long polymers stretching rather than breaking.

Solution

What I did Today

Solution:

The low-calorie chewing gum was formulated by replacing sugar with natural sweeteners like stevia and monk fruit extract.
The fruity flavour was added to the chewing gum at the end of the cooking process to avoid flavour loss.
Based on the different trials, the firm chewy texture was optimized by varying the extruding temperature and the stretching time.
For the stickiness of the gum, adding either powder or exterior coating to the chewing gum, the hydrophobic nature will bind to the coating instead of the various surfaces.

Benefits

Customer Focused –natural ingredients, formulation of chewing gum with no added sugar with good sensory properties
Evaluation of formulation, extruding, stretching, moulding, flavour addition and sensory testing.

Testimonials

We hired Food Research Lab to help us create a menu for our new Whole Foods cafe. The goal was to highlight the nutritional benefits of whole foods and highlight fresh seasonal produce in a creative meal that would appeal to both health-conscious and sceptics alike. Read More

Wang,China

For recipe development, we collaborated with the R&D team. The team has a remarkable ability to mix originality with practicality, resulting in delectable meals that are simple to obtain. The Food Research Lab staff has a thorough awareness of readers' needs and genuine empathy. Read More

Isabella, America

I was looking to redesign my menus and focus on some lighter and healthier options and got introduced to Food Research Labteam. Read More

Olivia, America

As a start-up, finding the right people can make or break a business. Food Research Labexceeds our expectations in terms of what they brought to the team and their expertise in food safety and quality made a critical part to the successful launch of our product. Read More

Nathaniel, UK

I am happy to share my thoughts on collaborating with Food Research Lab. We have been really pleased with the level of dedication and expertise demonstrated during the project's initial phase, specifically in the area of scientific ingredient research. The insights and recommendations provided were invaluable in shaping our product. Read More

Shirsha Paul

Food Research Labi’s track record in delivering on product development challenges speaks for itself. The expert team was responsible for the implementation of many new innovations in the Nutritious recipe category. Food Research Labhas always nurtured a passion for improving the nutritional status of food products. Read More